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“Brr, yesterday it was a balmy 25C degrees outside and today it not even breaking 15C – it’s like Mother Nature said, “Enough summer for you!” and flipped a switch. So right now I’m curled up on...” Read full tasting note
“Sipdown! Bought this sample last Spring from a local tea shop that has since closed. I probably should have attempted to resteep it, considering the bag said I could get 5-9 steeps, but honestly I...” Read full tasting note
Origin: Mingjian, Nantou, Taiwan 名間.南投.台灣
Year: 2000
Style: Deep fermented Oolong, full bodied, fruity aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Dark Brown
Wet leaf style: Dark Brown
Tea color: Crimson
Formosa Aged Wuyi Oolong 2000 is a very rare find in Taiwan. Wuyi Oolong refers to the tea tree variety, not the location. Wuyi Tea Tree was first introduced to Taiwan 2 centuries ago. With development of new varieties, Wuyi Tea Tree is getting smaller areas in Taiwan. Compare to other new developed varieties such as “Jinxuan” or “Cuiyu”, Wuyi produces darker oolong with riper characters, and may contain a bit more caffeine.
Aged oolong is re-roasted every few years, and stored in clay pots to enhance aging. This aging process produces the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for your stomach.
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Brr, yesterday it was a balmy 25C degrees outside and today it not even breaking 15C – it’s like Mother Nature said, “Enough summer for you!” and flipped a switch. So right now I’m curled up on the couch wrapped in a blanket and the hot mug of tea I’m drinking is very much appreciated.
This tea smells very much like I’d expect a Formosa oolong to – with a strong roasted, bakey scent. The flavour of the first steep (1 min) is quite unexpected however; yes there are some of those bakey notes but this tea is lighter and sweeter than I expected with some lovely fruity notes.
The second steep at 35 sec was richer and more rounded. This time I could taste some bakey notes in the flavour as well as a smooth honey-and-fruit finish. It also doesn’t cross the line of becoming too sweet like some green oolongs do (like certain Ali Shans for instance).
I’m really liking this oolong as it seems to combine some of the best qualities of a typical Formosa oolong with those of a Chinese Wuyi oolong with great results.
Sipdown!
Bought this sample last Spring from a local tea shop that has since closed.
I probably should have attempted to resteep it, considering the bag said I could get 5-9 steeps, but honestly I wasn’t overly interested.
It was kind of floral and kind of tasted like wet leaves. It’s probably way too refined for my tastes. As far as tea goes, I’m still about as refined as a seasoned salty sea captain, spitting tobacco on the ship deck and stomping around on my wooden leg. Oh, I guess I’m a pirate then.
Anyway, I forget what I was going to say.
Wet leaves, not really my thing.
It wasn’t terrible though….I just think sadly, I couldn’t appreciate this as well as some could. I’m kind of feeling guilty for tossing the leaves though.
Pirate’s remorse. It’s a thing.
